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Thursday, September 22, 2011

Rice and Mixed Bean Salad

From the kitchen of One Perfect Bite...This salad was a regular feature at our picnics and barbecues this past summer. I'd normally retire it for the season, but the dish proved to be so popular that I've decided to keep it on hand for church suppers and other covered dish affairs. The ingredients needed to make it are always available and the salad is simple in the extreme. It is an assembled dish and if you have a can opener you've got the salad. You've probably had more rice and bean combinations than you'd care to remember, but I'm here to urge you to try just one more. This one is really, really good. The salad dressing is what sets it apart from most others of its ilk. It is bright and fresh and has a decidedly Southwestern bent that makes it great to serve with Mexican suppers or plain grilled entrees. The salad can be made the day before it is to be served and it keeps well. If you have leftovers, serve them with warm pita chips and they both will disappear. I think those of you who try this will enjoy it. It won't change your life, but it will make it easier. Here's the recipe.

Directions:
1) To make salad: Combine rice, both types of beans, corn, green onions, sweet pepper and cilantro in a large bow.
2) To make dressing: Combine oil, vinegar, sugar, garlic, salt, cumin, chili powder and pepper in a small bowl. Whisk to combine. Pour over salad and toss to coat. Chill until serving time. Yield: 6 servings.

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